denise tan blogs

Another great discovery – my friends and I went for supper, but it’s open for lunch too. And judging from all the photos pasted on the walls, it’s a popular place with Hong Kong and Channel 8 celebrities. Thanks Andrew Ang from YES 93.3 for taking us there!





Le Menu – we chose fish slices, instead of fish head (though it’s their speciality) because  some of us were squeamish. But we were not disappointed by our choice of Bardan Fish slices, as you’ll see below!

We must obey! And so we ordered the recommended prawn paste chicken and special toufu.

Yummy dipping sauces

From top: Stir-fired doumiao with garlic (so good, we ordered a second round), special toufu and oyster omelette.
The special toufu didn’t turn out to be that special after all, but was still tasty under that thick, eggy sauce.
The oyster omelette was crispy on the edges and came with a generous scattering of juicy oyster. No complaints there, especially since I ate most of it myself!

Hot plate venison – very tender, but not the best I’ve had. Still, the best dishes are yet to come…

Their famed hae cho/ deep fried prawn rolls – really, really crisp, hot and bursting with juicy pork, prawn and water chestnut stuffing. Mmmm… we had to have a second round of this dish too.



I wasn’t too keen to have this at first, but when it arrived, I was instantly converted – first of all, they only use the wing part of the chicken (my fave!) and the coating is magic – hot, crunchily crisp, prawn paste flavour not too over-powering and the meat was tender and juicy, despite being the boney wing part.


Ah hah! The piece de resistance! The Steamboat cometh – traditional stylie with burning charcoal underneath, which we are convinced gives the dish extra oomph in the flavour stakes.


Chunks of tapioca, salted sour plum, dried fish skin, seaweed and lots of fresh herbs make the stock well-seasoned and super addictive.

Check out the chunks of bardan fish – firm to the bite, with a smooth texture. I even choped one of the sour plums to chomp on.


Love how generous they are with the tang oh and white cabbage.

One of my friends loves it so much, he comes just for the soup and doesn’t even touch the fish!

Peering in, watching my friends tucking in. Like the creepy voyeur I am – haha.

Happy tummies = smiling faces. We each paid about $20 for our enourmous supper, so it’s all good!

Whampoa Food Street Keng Fish Head Steamboat Eating House (Balestier)
Address: 556 Balestier Road Singapore
Tel: +65 9769 4451
Opening Hours
Mon–Fri: 11am–3pm, 5pm–11pm
Sat–Sun & PH: 11am–11pm

Trackback URI | Comments RSS